EP2208448A1 - Cooking appliance for sequential cooking, system and process - Google Patents

Abstract

The apparatus (1) has a cooking management device (7) for managing cooking to emit a signal and another signal posterior to the former signal. The former signal controls disconnection of a heating source i.e. cooking plate, or invites the user to disconnect the heating source. The latter signal indicates end of cooking to a user. A decompression unit is utilized for decompressing a cooking enclosure. The cooking management device emits a third signal to control the activation of the decompression unit or invites the user to activate the decompression unit. An independent claim is also included for a method for cooking food by subjecting the food to a heating source.

Description

The present invention relates to the general technical field of domestic cooking appliances, and in particular to the sector of pressure cookers, that is to say, pressurized cooking appliances intended to ensure the cooking under pressure of steam food contained in them breast.

The present invention relates more particularly to a food cooking appliance by subjecting the latter to a heating source.

The present invention also relates to a food cooking system comprising on the one hand a food cooking appliance and on the other hand a recipe booklet indicating, for at least one food, a cooking time.

The present invention finally relates to a method of cooking food by subjecting the latter to a heating source.

Domestic pressure cookers are well known. They usually include a tank for receiving food and a cover to be reported and locked on the tank to form with the latter a sealed cooking chamber.

Such a pressure cooker is conventionally intended to be subjected to the influence of a heating source (such as for example a cooking plate) so as to allow the rise in pressure and temperature of the enclosure, and thus the cooking under pressure of food contained in the latter.

Cooking in a pressure cooker has a number of nutritional and organoleptic advantages over other cooking methods that do not involve a rise in pressure. Thus, the steaming under pressure can reach temperatures above 100 ° C, which allows a particularly fast cooking, while still preserving most of the nutritional qualities of food. For example, baking green beans requires an average of eight minutes under pressure in a pressure cooker performance against thirty minutes in a simple pan at atmospheric pressure. Many scientific studies conducted to this day also demonstrate a preservation of vitamin C in vegetables which is much better when cooking in a pressure cooker than when cooking in a simple pot, for example.

Ultimately, pressure cooker cooking is generally faster, but also more respectful of the nutritional and organoleptic properties of the foods that are subject to it.

However, in the case of large foods, such as pieces of meat, fish or potatoes, the heart of the food is delayed cooking, that is to say that the heart of the food food does not begin to actually cook until several minutes after the superficial layers of the food. This is due to the fact that as in all cooking appliances (with the notable exception of microwave ovens), the heat input is through the outside of the food.

Therefore, when the outside (that is to say the surface layers) of the food is cooked, the heart of the food is not yet and the heat prevailing within the cooking chamber then participates as much in overcooking the outer layers of the food as in cooking the heart of the food. The superficial layers are therefore overcooked, and thus lose some of their nutritional and organoleptic qualities.

In addition, the amount of energy used for this overcooking is wasted, since such overcuring is of course sought and should be avoided instead.

This overcooking of the outer layers of food, especially when they are bulky, is therefore a serious drawback that diverts some users from the use of a pressure cooker to cook the food in question.

In addition, the optimum cooking time of a pressure cooker food must be known and scrupulously respected, insofar as a few minutes of superfluous cooking can aggravate the overcooking phenomenon previously mentioned to the point of greatly deteriorating the food (for example meat become hard and dry), or even destroy food (potatoes may burst or boil).

The objects assigned to the invention therefore aim to remedy the various disadvantages listed above and to propose a new cooking appliance which makes it possible to optimize the cooking cycle, and in particular to reduce the risk of overcooking, to save energy, while being particularly simple and intuitive to use.

Another object of the invention is to propose a novel food cooking appliance, and in particular a pressure cooker, which allows an extremely fast cooking, particularly respectful of the nutritional and organoleptic qualities of the food and which is not perceived as being anxious by the user and prevents the user from having to wait a long time to access the food at the end of cooking.

Another object of the invention is to provide a new food cooking appliance which is extremely simple and intuitive to use, and whose design limits the errors of use.

Another object of the invention is to provide a new food cooking system particularly simple and intuitive, which does not change the habits of the user.

Another object of the invention is finally to propose a new cooking process that allows optimal food cooking, limiting the risk of overcooking, while allowing energy savings.

The objects assigned to the invention are achieved by means of a food cooking appliance by subjecting the latter to a heating source, said appliance being characterized in that it comprises a cooking management device. designed to emit on the one hand a first signal intended either to control the cutoff of the heating source or to invite the user to cut the heating source and secondly a second signal which is subsequent to said first signal and which indicates to the user the end of cooking.

• d'une part un appareil de cuisson d'aliments par soumission de ces derniers à une source de chauffe, ledit appareil comportant un dispositif de gestion de la cuisson conçu pour émettre d'une part un premier signal destiné soit à commander la coupure de la source de chauffe soit à inviter l'utilisateur à couper la source de chauffe et d'autre part un deuxième signal qui est postérieur audit premier signal et qui indique à l'utilisateur la fin de la cuisson, ledit dispositif de gestion de la cuisson comprenant un moyen de détection de l'atteinte d'une valeur prédéterminée de pression au sein de l'enceinte, ledit dispositif de gestion de la cuisson étant conçu pour émettre un quatrième signal qui est antérieur au premier signal et qui est destiné soit à commander la diminution de la puissance de la source de chauffe soit à inviter l'utilisateur à diminuer la puissance de la source de chauffe, ledit appareil comprenant en outre un moyen de paramétrage permettant à l'utilisateur de régler au moins la durée s'écoulant entre le quatrième signal et le premier signal.
• et d'autre part un livret de recettes indiquant, pour au moins un aliment, une durée de cuisson, ladite durée de cuisson indiquée sur le livret de recettes correspondant à la durée s'écoulant entre le quatrième signal et le premier signal.

The objects assigned to the invention are also achieved by means of a food cooking system comprising:

• on the one hand a food cooking appliance by subjecting the latter to a heating source, said appliance comprising a cooking management device designed to emit on the one hand a first signal intended either to control the cut-off of the heating source is to invite the user to cut the heating source and secondly a second signal which is subsequent to said first signal and which indicates to the user the end of cooking, said cooking management device comprising means for detecting the attainment of a predetermined pressure value within the chamber, said cooking management device being designed to emit a fourth signal which is prior to the first signal and which is intended either to control the decrease in the power of the heating source is to invite the user to reduce the power of the heating source, said apparatus further comprising a parameter setting means allowing the user to adjust at least the time elapsing between the fourth signal and the first signal.
• and on the other hand a recipe book indicating, for at least one food, a cooking time, said cooking time indicated on the recipe book corresponding to the time elapsing between the fourth signal and the first signal.

• une première phase de cuisson au cours de laquelle les aliments sont disposés au sein d'une enceinte soumise à une source de chauffe et au sein de laquelle règne une pression maintenue sensiblement constante à une valeur prédéterminée sensiblement supérieure à la pression atmosphérique,
• et une deuxième phase de cuisson au cours de laquelle la source de chauffe est coupée et la valeur de la pression régnant dans l'enceinte est progressivement réduite jusqu'à atteindre sensiblement la valeur de la pression atmosphérique,
• et une étape de détermination de la durée de la deuxième phase de cuisson, de façon que la deuxième phase de cuisson soit mise en oeuvre pendant une durée prédéterminée.

The objects assigned to the invention are also achieved by a method of cooking food by subjecting the latter to a heating source, said method comprising:

• a first firing phase during which the food is disposed within an enclosure subjected to a heating source and in which there is a pressure maintained substantially constant at a predetermined value substantially greater than atmospheric pressure,
• and a second firing phase during which the heating source is cut off and the value of the pressure prevailing in the chamber is progressively reduced until it reaches substantially the value of the atmospheric pressure,
• and a step of determining the duration of the second baking phase, so that the second baking phase is implemented for a predetermined period.

• La figure 1 illustre, selon une vue schématique en perspective, un appareil de cuisson d'aliments sous pression conforme à l'invention, ledit appareil étant pourvu d'un organe de sélection de pression mobile entre cinq positions, savoir une position de décompression et quatre positions de cuisson, ledit organe de sélection de pression se trouvant dans sa position de décompression.
• La figure 2 illustre, selon une vue de dessus, l'appareil de la figure 1 avec son dispositif de gestion de la cuisson hors service, c'est-à-dire non alimenté électriquement.
• La figure 3 illustre, selon une vue de dessus, un détail de la figure 2, l'organe de sélection de pression se trouvant dans une position de cuisson spécialement adaptée à la cuisson de poisson, le dispositif de gestion de la cuisson étant quant à lui activé et prêt à être programmé par l'utilisateur.
• La figure 4 illustre, selon une vue de dessus, le détail de la figure 3, l'organe de sélection de pression étant en position de décompression, tandis qu'une durée de cuisson d'une minute a été programmée par l'utilisateur sur le dispositif de gestion.
• La figure 5 illustre, selon une vue de dessus, un détail de la vue de la figure 2, l'organe de sélection de pression étant en position de décompression, tandis que le dispositif de gestion émet un signal d'erreur.
• La figure 6 illustre, selon une vue de dessus, le détail de la figure 3, un temps de cuisson d'une minute étant programmé sur le dispositif de gestion de la cuisson et affiché par ce dernier.
• La figure 7 illustre, selon une vue de dessus, un détail de la figure 6, le dispositif de gestion de la cuisson étant en train de décompter la durée de cuisson de programmée par l'utilisateur.
• La figure 8 illustre, selon une vue de dessus, le détail de la figure 6 à l'instant où la durée de cuisson a été entièrement décomptée, le dispositif de gestion de la cuisson émettant un premier et un troisième signal invitant respectivement l'utilisateur à couper la source de chauffe et à activer la décompression de l'appareil.
• La figure 9 illustre, selon une vue de dessus, un détail de la figure 8, l'organe de sélection de pression étant en position de décompression, conformément à l'invitation qui avait été signifiée à l'utilisateur (cf. figure 8), le dispositif de gestion de la cuisson décomptant une durée additionnelle de cuisson et affichant ledit décompte.
• La figure 10 illustre, selon une vue de dessus, un détail de l'appareil conforme à l'invention, le dispositif de gestion de la cuisson émettant un deuxième signal indiquant à l'utilisateur la fin de la cuisson.
• La figure 11 est un graphe illustrant le déroulement d'un procédé de cuisson conforme à l'art antérieur.
• La figure 12 est un graphe illustrant le déroulement d'un procédé de cuisson conforme à l'invention.
• La figure 13 est un graphe illustrant le gain en matière de préservation des vitamines B6 obtenues grâce à un procédé de cuisson conforme à l'invention, en regard d'un procédé de cuisson conforme à l'art antérieur.
• La figure 14 est un graphe illustrant le gain en matière de tendreté obtenue à l'aide d'un procédé de cuisson sous pression conforme à l'invention, par rapport à un procédé de cuisson sous pression conforme à l'art antérieur.

Other objects, features and advantages of the invention will appear in more detail on reading the description which follows, with reference to the accompanying drawings, given by way of illustrative and non-limiting example, in which:

• The figure 1 illustrates, in a diagrammatic perspective view, a food cooking apparatus under pressure according to the invention, said apparatus being provided with a pressure selection member movable between five positions, namely a decompression position and four positions of cooking, said pressure selection member being in its decompression position.
• The figure 2 illustrates, in a view from above, the apparatus of the figure 1 with its cooking management device out of service, that is to say not electrically powered.
• The figure 3 illustrates, according to a view from above, a detail of the figure 2 , the pressure selection member being in a cooking position specially adapted for cooking fish, the cooking management device is in turn activated and ready to be programmed by the user.
• The figure 4 illustrates, according to a view from above, the detail of the figure 3 , the pressure selection member being in the decompression position, while a cooking time of one minute has been programmed by the user on the management device.
• The figure 5 illustrates, according to a view from above, a detail of the view of the figure 2 , the pressure selection member being in the decompression position, while the management device transmits an error signal.
• The figure 6 illustrates, according to a view from above, the detail of the figure 3 , a cooking time of one minute being programmed on the cooking management device and displayed by the latter.
• The figure 7 illustrates, according to a view from above, a detail of the figure 6 , the cooking management device being counting down the cooking time programmed by the user.
• The figure 8 illustrates, according to a view from above, the detail of the figure 6 at the instant when the cooking time has been fully counted, the cooking management device emitting a first and a third signal respectively inviting the user to cut the heating source and to activate the decompression of the appliance.
• The figure 9 illustrates, according to a view from above, a detail of the figure 8 , the pressure selection member being in the decompression position, in accordance with the invitation which had been notified to the user (cf. figure 8 ), the cooking management device counting an additional cooking time and displaying said count.
• The figure 10 illustrates, in a top view, a detail of the apparatus according to the invention, the cooking management device emitting a second signal indicating to the user the end of cooking.
• The figure 11 is a graph illustrating the progress of a cooking process according to the prior art.
• The figure 12 is a graph illustrating the course of a cooking process according to the invention.
• The figure 13 is a graph illustrating the gain in the preservation of vitamins B6 obtained through a cooking process according to the invention, with regard to a cooking method according to the prior art.
• The figure 14 is a graph illustrating the gain in tenderness obtained using a pressure cooking method according to the invention, compared to a pressure cooking process according to the prior art.

The invention relates to a cooking apparatus 1 by subjecting the latter to a heating source (not shown in the figures). More specifically, the cooking apparatus 1 illustrated in the figures is intended on the one hand to contain the food to be cooked and on the other hand to be subjected to an external heating source, independent of the apparatus 1, so as to allow an increase in the temperature inside the apparatus 1 resulting in the cooking of the food contained therein. The cooking apparatus 1 is in this case a thermally passive apparatus, designed to heat up under the effect of an external heating source which is external to it. kind of hob. However, it is entirely possible, without going beyond the scope of the invention, for the food-cooking appliance to incorporate a heating source, this on-board heating source providing the thermal energy necessary for cook the food.

In the embodiment illustrated in the figures, the apparatus 1 is a pressure cooker, that is to say that it can cook food under steam pressure, at high temperature. The invention is however not limited to a pressure food cooking appliance, and may also relate to a cooking appliance for cooking food substantially at atmospheric pressure.

The apparatus 1 is therefore advantageously designed to form a cooking chamber for cooking under pressure food. In other words, the cooking chamber in question is sufficiently sealed to allow the pressure prevailing therein to substantially exceed the atmospheric pressure when the cooking chamber is subjected to the thermal power of a heating source , such as a hob. The cooking chamber may be of any construction known to those skilled in the art. Advantageously, and as is well known as such, the apparatus 1 according to the invention comprises on the one hand a tank 2, made of a metallic material, and forming a cooking vessel intended to receive within it the food to be cooked and secondly a lid 3 to be reported and locked on the tank 2 to form with the latter the cooking chamber. Advantageously, the cover 3 is designed to be locked or unlocked at will on the tank 2, the lid 3 of the lock allowing the enclosure to increase pressure without inadvertent escape of the lid 3 under the effect of the pressure increase at within the enclosure. To this end, the pressure cooker 1 preferably comprises a locking / unlocking means 4 of the lid 3 on the tank 2. The locking / unlocking means 4 may be of any type known to those skilled in the art, and for example, as illustrated in the figures, constituted by jaws intended to grip the peripheral edges of the tank 2 and the cover 3, said jaws being mounted to slide radially on the cover 3.

• d'une part une position de fermeture étanche, dans laquelle elle ferme la communication de l'enceinte avec l'extérieur tant que la pression interne est inférieure ou égale à la valeur de consigne,
• et d'autre part une position de fuite, dans laquelle elle met en communication l'intérieur de l'enceinte avec l'extérieur, de préférence par une sortie 5A de vapeur, dès que la pression régnant dans l'enceinte excède sensiblement la valeur de consigne.

Advantageously, the apparatus 1 comprises means for regulating the value of the pressure prevailing in the cooking chamber to maintain said pressure at a value deposit. Such a regulating means 5 is well known as such, and preferably consists of a pressure-sensitive pressure regulation valve in the cooking chamber and mounted movably between:

• on the one hand a closed sealing position, in which it closes the communication of the enclosure with the outside as long as the internal pressure is less than or equal to the set value,
• and on the other hand a leakage position, in which it puts the interior of the enclosure into communication with the outside, preferably by a steam outlet 5A, as soon as the pressure prevailing in the enclosure substantially exceeds the value deposit.

• une position basse dans laquelle elle repose, sous l'effet de la force de rappel exercée par le ressort de compression, contre le couvercle 3 en regard d'un perçage ménagé à-travers ce dernier et communiquant avec la sortie de vapeur 5A ; dans cette position stable de butée, qui est une position de rappel, la soupape obture de façon étanche le perçage ménagé à-travers le couvercle 3 pour empêcher toute fuite de vapeur à-travers ledit perçage puis la sortie de vapeur 5A ;
• et au moins une position haute que la soupape occupe sous l'effet de la pression régnant dans l'enceinte, lorsque cette dernière dépasse la valeur de consigne et exerce de ce fait sur la soupape une force opposée et supérieure à la force de rappel exercée par le ressort de compression. Dans cette position haute, la soupape s'élève et dégage le perçage ménagé à-travers le couvercle, à travers lequel la vapeur peut dès lors s'échapper vers l'extérieur, via la sortie de vapeur 5A.

The regulation valve may be of any type known to those skilled in the art, and may for example be constituted by a compression spring valve movably mounted in a well between:

• a low position in which it rests, under the effect of the restoring force exerted by the compression spring, against the lid 3 opposite a bore formed therethrough and communicating with the steam outlet 5A; in this stable stop position, which is a return position, the valve sealingly closes the bore formed through the cover 3 to prevent vapor leakage through said bore and then the steam outlet 5A;
• and at least one high position that the valve occupies under the effect of the pressure prevailing in the chamber, when the latter exceeds the set point and thereby exerting on the valve a force opposite and greater than the restoring force exerted by the compression spring. In this high position, the valve rises and disengages the bore formed through the lid, through which the steam can then escape to the outside, via the steam outlet 5A.

Advantageously, and as is well known to those skilled in the art, the apparatus 1 also comprises a pressure selection member 6 allowing the user to set the set point of the control means 5 of the value of the pressure prevailing in the cooking chamber.

In other words, the pressure selection member 6 allows the user to select a set value from several predetermined set values, to adapt the cooking pressure, regulated by the control means 5, to the nature food to cook. Preferably, in order to allow the user to set the setpoint value, the pressure regulating valve, preferably constituting the regulating means 5 for the value of the pressure prevailing in the cooking chamber, is provided with a setting system, constituted for example by a device for compressing more or less the compression spring reminding the valve in its low sealing position. In this case, well known to those skilled in the art, the pressure selection member 6 allows the user to act on the intensity of the restoring force exerted by the compression spring on the control valve, by compressing more or less, depending on the position of the pressure selection member 6, the compression spring which is subjected to the control valve. The user can thus select a setpoint from a choice of several setpoints, and for example, as illustrated in the figures, from four setpoints which will be detailed below. Advantageously, the apparatus 1 also comprises a decompression member of the cooking chamber, said decompression member being designed to, when activated, reduce or maintain the pressure prevailing in the cooking chamber to a value compatible with a secure unlocking of the lid 3, without the risk of the latter escaping suddenly under the effect of pressure. In other words, the decompression member makes it possible to place the inside of the chamber in forced communication with the outside, to prevent the pressure build-up of the enclosure or, on the contrary, to establish a sufficient vapor leak to bring back the level of pressure in the chamber at a sufficiently low level to allow the unlocking of the lid 3 and its separation from the tank 2.

• une position d'ouverture (également appelée position de décompression), illustrée aux figures 1, 2, 4, 5, 9 et 10, permettant de ramener ou de maintenir la pression régnant dans l'enceinte de cuisson formée par la cuve 2 et le couvercle 3 à une valeur compatible avec un déverrouillage sécurisé du couvercle 3, la couronne 6A interagissant avec la soupape pour soulever cette dernière afin de mettre en communication permanente et forcée l'intérieur de l'enceinte de cuisson avec l'extérieur, selon une section de fuite suffisante pour non seulement dépressuriser l'appareil 1 mais également l'empêcher de monter en pression au-delà d'une pression de sécurité prédéterminée compatible avec le déverrouillage sécurisé du couvercle 3 ;
• une première position de cuisson, correspondant à un premier tarage prédéterminé de la soupape de régulation, dans laquelle la couronne 6A interagit avec le système de tarage de la soupape, et par exemple avec le ressort de compression auquel est soumise la soupape, pour fixer la valeur de consigne à une première valeur prédéterminée, par exemple spécifiquement adaptée à la cuisson de légumes ;
• une deuxième position de cuisson, correspondant à un deuxième tarage prédéterminé de la soupape de régulation, dans laquelle la couronne 6A interagit avec le système de tarage de la soupape, et par exemple avec le ressort de compression auquel est soumise la soupape, pour fixer la valeur de consigne à une deuxième valeur prédéterminée, par exemple spécifiquement adaptée à la cuisson de féculents (pommes de terre par exemple) ;
• une troisième position de cuisson, correspondant à un troisième tarage prédéterminé de la soupape de régulation, dans laquelle la couronne 6A interagit avec le système de tarage de la soupape, et par exemple avec le ressort de compression auquel est soumise la soupape, pour fixer la valeur de consigne à une troisième valeur prédéterminée, par exemple spécifiquement adaptée à la cuisson de viandes ;
• et une quatrième position de cuisson, correspondant à un quatrième tarage prédéterminé de la soupape de régulation, dans laquelle la couronne 6A interagit avec le système de tarage de la soupape, et par exemple avec le ressort de compression auquel est soumise la soupape, pour fixer la valeur de consigne à une quatrième valeur prédéterminée, par exemple spécifiquement adaptée à la cuisson de poissons.

Advantageously, the pressure selection member 6, like the decompression member, are intended to be actuated manually by the user. Preferably, the pressure selection member 6 and the decompression member are constituted by a single piece, which allows both to act on the setting of the control valve to choose a baking pressure value. and to act on the valve itself to force it to leave its sealing position and thus generate the decompression of the cooking chamber. Advantageously, the selection member of pressure 6, which is also the decompression member, comprises a rotary ring 6A rotatably mounted on the cover 3 between:

• an open position (also known as the decompression position), illustrated in Figures 1, 2 , 4, 5 , 9 and 10 , making it possible to reduce or maintain the pressure prevailing in the cooking chamber formed by the tank 2 and the lid 3 to a value compatible with a secure unlocking of the lid 3, the ring 6A interacting with the valve to lift the latter in order to permanently and forcibly place the interior of the cooking chamber in contact with the outside, according to a leakage section sufficient to not only depressurize the apparatus 1 but also to prevent it from rising in pressure beyond a pressure predetermined safety device compatible with the secure unlocking of the lid 3;
• a first cooking position, corresponding to a first predetermined calibration of the control valve, in which the ring 6A interacts with the calibration system of the valve, and for example with the compression spring to which the valve is subjected, to fix the a set value at a first predetermined value, for example specifically adapted for cooking vegetables;
• a second cooking position, corresponding to a second predetermined calibration of the regulating valve, in which the ring 6A interacts with the calibration system of the valve, and for example with the compression spring to which the valve is subjected, to fix the a set value at a second predetermined value, for example specifically adapted for cooking starchy foods (eg potatoes);
• a third cooking position, corresponding to a third predetermined setting of the control valve, in which the ring 6A interacts with the calibration system of the valve, and for example with the compression spring to which the valve is subjected, to fix the set value at a third predetermined value, for example specifically adapted for cooking meat;
• and a fourth baking position, corresponding to a fourth predetermined setting of the control valve, wherein the ring 6A interacts with the calibration system of the valve, and for example with the compression spring to which the valve is subjected, for setting the set value to a fourth predetermined value, for example specifically adapted for cooking fish.

Each of these five positions is advantageously identified by a respective icon 21, 22, 23, 24, 25 disposed on the cover 3 and intended to be opposite the finger 6B when the corresponding position is selected by the user. Such an interaction between, on the one hand, a pressure selection member 6 making it possible to act on the pressure level in the chamber and, on the other hand, a regulation means 5 and its rating system is perfectly known as such. , and will not be described further here.

As an indication, such an interaction between the pressure selection member 6, the control means 5 and its rating system may be for example in accordance with the teaching of the French patent application published under the number FR-2,899,454 (filed under number FR-06 03207 ), the pressure selection member 6 described here corresponding to the rotary selector 37 and its control part 28 described in the document FR-2,899,454 in question. In order to allow the user to easily manipulate the rotary ring 6A forming pressure selection member and decompression member, said ring 6A is provided with a gripping finger 6B attached thereto, and that the user can enter manually for rotating the ring 6A between its five aforementioned positions, respectively corresponding to an open position (decompression) and four positions which are distinguished by their predetermined level of regulated pressure.

According to the invention, the apparatus 1 further comprises a cooking management device 7 designed to emit on the one hand a first signal 8 intended to invite the user to cut the heating source and on the other hand a second signal 9, which is subsequent to said first signal, and which indicates to the user the end of cooking. The first signal 8 is therefore sent to the user to urge the user to cut, preferably immediately and directly, the heating source, that is to say, to turn off the heating source in question. As such, the first signal 8 is, in the embodiment described above, perceptible, preferably directly, by the user. For example, in the case where the heating source is constituted by an electric cooking plate, the cutoff of the heating source corresponds to the interruption of the supply of electricity to the resistor (or inductive system or glass-ceramic) of the plaque.

In the case of a gas cooking plate, the cutoff of the heating source corresponds in this case to the interruption of the gas supply of the burner of the plate. Thus, the cutting of the heating source makes it possible to interrupt any energy consumption by the heating source. The term " break " does not mean a simple reduction of the heating power but rather a complete interruption of energy consumption by the heating source. Such a cutoff of the heating source contributes greatly to the ease of use, the user not having to perform potentially complex operation of adjusting the heating level. Of course, the cutoff of the heating source does not necessarily immediately result in the absence of any heat energy flow from the heating source to the cooking appliance 1, taking into account any thermal inertia effects. , in particular in the case of a heating source constituted by an electric cooking plate based on the Joule effect.

As illustrated in figure 8 , the first signal 8 is advantageously of a visual nature, and comprises for example an icon symbolizing a flame crossed by a cross, allowing the user to understand that he must cut the source of heat in response to the signal in question. It is of course also conceivable that the first signal 8 is not of a visual nature but rather of a sound nature, and is constituted in this case by a sound pattern designed to attract the attention of the user. Preferably, the first signal 8 is of an audiovisual nature, that is to say that it combines the display of an icon and the production of a sound, the sound making it possible to attract the attention of the audience. user while the icon allows, by its figurative nature, to make the user understand what is expected of him, namely in this case the cutoff of the heating source.

The first signal 8 is not designed to simply reflect an instantaneous state of the device 1 but rather to really encourage the user to undertake quickly a positive action of total cut of the supply of the heating source in energy or fuel (electric, gas, etc.).

In an exemplary embodiment, the apparatus 1 may be associated with a user manual (user manual) for example in the form of a paper brochure, said notice indicating to the user what is the meaning The invention also relates, as such, to a system comprising, on the one hand, a cooking appliance 1 according to the present description and, on the other hand, a user's manual, for example in the form of a booklet. , explaining to the user the meaning of the first signal 8 and / or that of other signals transmitted to the user and considered in the following and the above.

The second signal 9 can also have a purely visual nature, or only sound, but advantageously has, like the first signal 8, an audiovisual nature. Thus, the second signal 9 advantageously comprises an icon representing, as illustrated in FIG. figure 10 , a container whose lid is lifted, to signify to the user that he can open the lid and collect the food, as long as the cooking cycle is finished. The display of this icon is advantageously accompanied by the production of a sound intended to draw the attention of the user to the fact that the cooking cycle is completed.

In order to enable the first and second signals 8, 9 to be transmitted, the cooking management device 7 advantageously comprises a display screen 7A, formed for example by an electronic screen of the liquid crystal screen type (LCD screen). The cooking management device 7 also advantageously comprises a device for generating sounds. Both the sound generation device and the screen 7A are advantageously electrically powered by a power supply system embedded in the management device 7, said power system preferably being a battery-operated system, in order to avoid resorting to to a connection and thus maintain the independent nature of the device 1.

In an alternative variant, not illustrated in the figures, the first signal 8 is intended to control the cutoff of the heating source. In this case, the apparatus 1 is operatively connected to the heating source so that the first signal 8 directly controls the shutdown of the heating source without passing through the user. In this case, it is not necessary to warn the user and the first signal 8 may therefore be only an electrical control signal transmitted to the heating source, and not an information signal as in the above variant described.

One of the principles underlying the invention is therefore to cut the heating source not at the end of cooking, as was practiced in the prior art, but during cooking, so that part of the cooking is carried out using only the energy stored in the form of temperature (and preferably pressure) within the cooking chamber, by an inertia effect, without external energy consumption.

More specifically, particularly in the case of relatively large food, this second cooking phase, which starts from the moment when the heating source is cut according to the invitation to the user served by the first signal 8, allows food to continue to cook to heart thanks to the heat provided by their superficial layers already cooked, without overcooking the latter since the heating source is cut, the food is simply kept warm.

Ultimately, the invention thus lies in the implementation of a first baking phase with the activated heating source and preferably set at its maximum power, which allows the outer layers of food to be cooked rapidly and acts as a cooking accelerator, and a second soft cooking phase, during which the food remains within the cooking chamber (the lid 3 remaining closed on the tank 2), which allows the food to be cooked at heart without overburden the superficial layers of the food and without consuming additional energy, because of the total extinction of the heating source, which is no longer supplied with energy or fuel.

The second cooking phase, which can be described as inertial cooking phase insofar as it does not require external energy input to the heating source, thus makes it possible to finish the cooking cycle gently, the lid 3 preferably remaining locked on the tank 2.

The cooking apparatus 1 according to the invention thus enables the user to implement in a particularly simple, efficient and intuitive manner such a method of sequential cooking by prompting the user to turn off the heating source at a predetermined time, and indicating the end of cooking at another predetermined next time, a predetermined time elapsing between the first signal 8 and the second signal 9 , preferably depending on the nature of the food to be cooked. With this predetermined time, the user is informed as soon as possible of the end of cooking, which reduces the waiting time.

Advantageously, the cooking management device 7 is designed to emit a third signal 10 intended to invite the user to activate the decompression device, in order to reduce the pressure prevailing in the cooking chamber substantially to atmospheric pressure.

The third signal 10 advantageously has, just like the first and second signals 8, 9, an audiovisual character, it being understood, however, that it is quite possible that it can present only a sound character or only a visual character. So, in the example shown in the figure 8 the third signal 10 includes an icon displayed on the screen 7A and symbolizing a jet of steam, in order to make it clear to the user that he must bring back the pressure selection member, which also controls the decompression, in decompression position. The display of this icon is accompanied by the emission of a sound intended to attract the attention of the user.

Preferably, the cooking management device 7 is designed to emit the first and third signals 8, 10 substantially simultaneously, as illustrated in FIG. figure 8 . In this case, the user is invited at the same time to cut the heating source and to activate the decompression device of the cooking chamber, to bring back the inside of the cooking chamber, where the food is placed. , at atmospheric pressure. Thus, the apparatus 1 according to the invention advantageously makes it possible to implement sequential baking with two phases, namely a cooking phase under pressure, during which the cooking chamber is subjected to the active influence of a source. heating and pressurized, this first phase of cooking under pressure being immediately followed by a cooking phase " without pressure ", during which the heating source is cut off and the cooking chamber is placed in forced communication with the outside to be depressurized. The beginning of this second cooking phase is marked by the emission of the first and third signals 8, 10, while the end of the cooking cycle is indicated by the second signal 9, which informs the user that it is possible for him to open the lid 3 to recover foods that are perfectly cooked to the heart, without overcooking their superficial layers.

• une première phase de cuisson sous pression avec la source de chauffe allumée, et de préférence réglée à pleine puissance ;
• une deuxième phase de cuisson sous pression mais avec la source de chauffe coupée ;
• et enfin une troisième phase de cuisson sans pression et avec la source de chauffe coupée.

It is of course quite conceivable that the third signal 10 is emitted after the first signal 8, so as to implement successively:

• a first phase of cooking under pressure with the heating source on, and preferably set to full power;
• a second phase of cooking under pressure but with the source of heat cut;
• and finally a third phase of cooking without pressure and with the source of heat cut.

However, it is particularly advantageous, if only for reasons of simplicity of use, to coincide with the cutoff of the heating source and the decompression, so that the cooking cycle finally comprises only two distinct phases.

Thanks to this new optimized management of cooking provided by the cooking apparatus 1 according to the invention, the decompression takes place during the cooking cycle, and not at the end of the latter as in the prior art. This makes it possible to finish the cooking with a progressive decrease of pressure, and therefore of temperature, avoiding the phenomena of overcooking of the food. This also allows a greater flexibility of use, since when the second signal 9 informs the user of the end of the cooking, the food is not subjected to significant pressure and temperature levels so that even if the user does not intervene immediately to open the lid 3 and take the food out of the tank 2, the cooked food will not be deteriorated but simply kept warm without overeating. On the contrary, such forgetfulness at the end of cooking would not forgive in a traditional pressure cooker. In addition, the decompression is now an integral part of the cooking cycle, so that advantageously the decompression is complete when the second signal 9 signaling the end of the cooking is emitted. So the user can immediately access food, without having to wait for the decompression of the appliance 1 since it has already occurred during the cooking cycle, and more precisely during the second cooking phase. On the contrary, in the prior art, the user was forced, once the cooking time was over, to decompress his appliance before he could access the food. To limit the waiting time, this decompression was designed to be the fastest, and therefore the most violent possible, which was a source of concern for the user.

Conversely, with the apparatus 1 for cooking food according to the invention, the decompression can be performed with a low leakage rate of steam, so as to be slow and therefore soft and non-violent.

The user is thus not subject to any anxiety-like phenomenon like sudden release of steam as in the prior art, and he does not have to wait after cooking a complete decompression of the apparatus 1 since this decompression unrolled during the second baking phase, from the concomitant emission of the first and third signals 8, 10 and until the emission of the second signal 9 marking the end of cooking.

As an alternative, it is conceivable, without departing from the scope of the invention, that the cooking management device 7 is designed to emit a third signal 10 intended to control the activation by itself. of the decompression organ. In this case, the third signal 10 may simply be an electrical signal which controls, by any appropriate means, the activation of the decompression device in complete autonomy, without the intervention of the user being required. In this case, the cooking process can be fully automated, which of course facilitates the use of the apparatus 1 by limiting interventions, and therefore possible errors of the user. In order to limit such errors, it is nevertheless conceivable, in the context of the variant illustrated in the figures, in which the third signal 10 invites the user to activate the decompression device, that the decompression device is connected to the management device. 7 of the cooking so that the management device 7 of the cooking emits a return signal 11 (cf. figure 5 ) if the decompression device has not been activated by the user despite the invitation sent to him by the third signal 10.

Advantageously, the cooking management device 7 comprises a means for detecting the attainment of a predetermined pressure value within the chamber, said predetermined value preferably corresponding to the set value selected by the user to be used. using the pressure selection device 6.

In other words, the detection means makes it possible to inform the management device 7 of the beginning of the controlled pressure cooking phase. The detection means provided with the cooking management device 7 can be of any type known to those skilled in the art. It may consist for example of a pressure sensor or a temperature sensor, insofar as the temperature prevailing in the cooking chamber is the image of the pressure prevailing in this same enclosure. Advantageously, the detection means comprises a temperature sensor disposed at the steam outlet 5A, in order to detect the first steam jet corresponding to the opening of the control valve, opening which signifies the achievement of the value of setpoint and thus the beginning of the pressure cooking phase. In particular, the temperature sensor in question can be arranged in accordance with the teaching of the document FR-2,834,193 ( FR-01 17101 ) whose contents are incorporated in this description. Advantageously, the cooking management device 7 is designed to transmit, when the attainment of said predetermined pressure value is detected by the detection means, a fourth signal which is prior to the first signal 8 and which is intended to invite the first signal. user to reduce the power of the heating source, that is to say to reduce the thermal power emitted by the heating source to an intermediate value between the maximum possible value and zero power (corresponding to the cut of the heating source).

Thus, the user is invited by the fourth signal to reduce the power of the heating source, which does not mean that the heating source must be completely cut.

According to an alternative embodiment, the fourth signal is intended to control the reduction of the power of the heating source by itself, that is to say that in this case the cooking management device 7 is designed to directly act on the heating source to reduce the power, without the intervention of the user is necessary. The fourth signal may in this case be only a electrical signal to control the reduction of the power of the heating source, and it is not necessary that it also has a sound and / or visual character since the intervention of the user is not required in that case.

However, preferably and as illustrated in the figures, the signals 8, 9, 10 that the cooking management device 7 is designed to emit are preferably of sound and / or visual nature.

For example, the heating source can be set to its maximum power until the fourth signal is transmitted, then reduced to about half or even two-thirds of its maximum power from the transmission of the fourth signal. . Thanks to the implementation of a maximum heating power at the beginning of the pressure cycle, before the emission of the fourth signal, the rise in pressure is done quickly and the setpoint is reached as quickly as possible. From the fourth signal, once the pressure setpoint value has been reached, it suffices that the predetermined pressure level, corresponding to the setpoint value, is maintained in the cooking chamber, which does not require that the source of The heating is set to its maximum power, a setting corresponding to half or even a quarter of the maximum power is often largely sufficient.

As indicated previously, the fourth signal is prior to the first signal 8, which means that the management device 7 is designed to transmit the first signal 8 after the fourth signal, after a predetermined duration has elapsed from the fourth signal .

Advantageously, the apparatus 1 according to the invention comprises a parameterization means 13 allowing the user to adjust at least the duration flowing between the fourth signal and the first signal 8. The parameterization means 13 is for example constituted a keyboard comprising at least two buttons 13A, 13B respectively for decrementing and incrementing a time value which is displayed on the screen 7A and which corresponds to the time elapsing between the transmission of the fourth signal and that of the first signal 8. Thus, in this preferred embodiment, the user can program the cooking management device 7 so that a predetermined duration, chosen by the user, flows from the transmission from the fourth signal to the first signal 8.

In other words, the user can with this technical characteristic, choose the duration of the controlled pressure cooking phase, as was already possible in the prior art.

Advantageously, the cooking management device 7 also comprises a processing means connected to the pressure selection member 6 for automatically adjusting the time elapsing between the first signal 8 and the second signal 9 as a function of the value of set point by the user using the pressure selection member 6. In other words, while the duration flowing between the fourth signal and the first signal is advantageously set by the user, in As a function, for example, of the nature and the quantity of the food to be cooked, the duration flowing between the first signal 8 and the second 9 is itself determined automatically by the cooking management device 7.

The duration flowing between the first and second signals 8, 9 is advantageously effected by the cooking management device 7 as a function of the position of the pressure selection member 6, to which a given reference value corresponds, said setpoint itself being optimized for a given type of food. Thus, the duration flowing between the first and the second signal 8, 9 can be parameterized according to the nature of the food to be cooked, a nature that the management device 7 knows indirectly through the position of the organ of pressure selection 6, which corresponds to a setpoint value itself optimized for the given food. However, it is entirely possible for the cooking management device 7 to take into account other parameters in order to set the predetermined duration flowing between the first and second signals 8, 9. For example, the management device 7 cooking could take into account the time elapsed between the emission of the fourth signal and that of the first signal 8, that is to say the duration of the first phase of cooking under pressure. The mass of the food to be cooked, to which the management device 7 could access via a suitable sensor, could also be taken into account for the automatic adjustment of the time elapsing between the first signal 8 and the second signal. 9.

Conversely, it is quite possible, without departing from the scope of the invention, the cooking management device 7 is designed for a duration predetermined fixed, which is independent of any parameter, flows between the first and second signals 8, 9.

Thus, the invention makes it possible to implement a first controlled pressure cooking phase for a precise predetermined duration, which corresponds to the time elapsing between the fourth signal and the first signal 8, this first phase of controlled pressure cooking. followed by a second soft cooking phase with the cut-off heating source and preferably the activated decompression device, this second soft cooking phase also being implemented for a predetermined duration, which is preferably a function of the nature of the food to be cooked and / or the set value selected by the user using the pressure selection member 6 during the first cooking phase. This second cooking phase, which starts from the emission of the first signal 8, is thus performed in a controlled manner, for a perfectly controlled time thanks to the timekeeping performed by the management device 7.

The invention also relates as such to a food cooking system comprising firstly a cooking appliance 1 according to the foregoing description and secondly a recipe booklet indicating, for at least one food, a cooking time, said cooking time indicated on the recipe book in question corresponding to the time elapsing between the fourth signal and the first signal 8. In other words, the recipe book indicates, for a given food (possibly depending on the mass to be cooked), a cooking time which is intended to be entered by the user through the parameterizing means 13, this cooking time corresponding to the time elapsing between the transmission of the fourth signal and that of the first signal 8. The use of a booklet as a physical medium of information is particularly interesting because of its simplicity and its cheapness.

Of course, the cooking time indicated in the booklet takes into account the fact that at the end of the baking phase under pressure a "no pressure " cooking phase takes place. Therefore, the cooking time indicated in the booklet is lower than that indicated in the recipe booklets of the prior art, the latter providing for a single operation of cooking under pressure, without successive operation of soft cooking for a period of time. predetermined.

The operation of the cooking appliance 1 illustrated in the figures will now be described.

Firstly, the user introduces the food to be cooked, constituted for example by a piece of fish, inside the tank 2. The user then brings the lid 3 back to the tank 2 and locks said lid 3 on the tank 2, so as to form a substantially sealed cooking chamber, capable of mounting pressure. At this moment, the pressure selection member 6 is in the open position, as illustrated in FIG. figure 2 that is to say that the decompression member is activated, the cooking chamber thus being in communication with the outside and therefore not able to increase in pressure. The management device 7 of cooking is meanwhile inactivated, its screen 7A is therefore clear of any indication. The user will then proceed to the programming of the cooking time, that is to say that it will adjust the duration of cooking under pressure and start this same phase of cooking under pressure.

For this purpose, the user can proceed in two ways.

In a first way, illustrated in figure 3 , the user moves the pressure selection member 6 to select a cooking position corresponding to the food he wants to cook, consisting in this case by a piece of fish.

The finger 6B is thus manually rotated by the user to be positioned opposite the icon 25 symbolizing a fish, drawn on the lid 3 and corresponding to the fourth cooking position, that is to say, a fourth predetermined set value. The displacement of the pressure selection member 6 from its open (decompression) position to one of its baking positions, and in this case to its fourth baking position, sends an activation signal to the device. management 7 of cooking which causes the ignition of the screen 7A, the latter then displaying on the one hand an image 14 symbolizing the cooking position selected by the user (in this case, the image 14 represents a fish ), and on the other hand displaying four zeros, preferably flashing, to prompt the user to program a cooking time using the buttons 13A, 13B.

According to an alternative mode of use, illustrated in figure 4 , the user can leave the pressure selection member 6 in the open position, and press directly on the buttons 13A, 13B which will result in activating the screen 7A and allow the user to enter the cooking time. In this alternative cooking mode, the user will of course have to think of then selecting a cooking position. If, after a predetermined time, the user has entered a cooking time using the buttons 13A, 13B but did not move the finger 6B to a cooking position, then an error message s poster, as shown in figure 5 , to remind the user to select a cooking position. This error message may, for example, consist in the emission of an alert sound coupled with the simultaneous display, preferably flashing, of four symbols 14, 15, 16, 17 respectively corresponding to the four cooking positions capable of (In this case, the symbol 14 represents a fish, the symbol 15 a chicken, the symbol 16 of the potatoes and the symbol 17 a carrot).

• le temps de cuisson programmé par l'utilisateur,
• une image 14 rappelant la position de cuisson sélectionnée,
• le chiffre « 1 » signifiant que la durée de cuisson programmée correspond à la durée d'une première phase de cuisson sous pression,
• et un symbole 18 rappelant à l'utilisateur que pendant cette première phase de cuisson, la source de chauffe doit être en fonctionnement.

Once a cooking position is selected, and a cooking time is programmed by the user, the display 7A displays, as illustrated by the figure 6 :

• the cooking time programmed by the user,
• an image 14 recalling the selected cooking position,
• the number " 1 " signifying that the programmed cooking time corresponds to the duration of a first phase of cooking under pressure,
• and a symbol 18 reminding the user that during this first cooking phase, the heating source must be in operation.

The cooking chamber containing the food is then deposited on a cooking plate which is started at maximum power by the user.

As soon as the pressure prevailing in the cooking chamber reaches the set point, the management device 7 emits the fourth signal, for example in the form of a sound, to invite the user to reduce the power of the source of cooking. warms up, but without cutting it (as picture 18 reminds him). Simultaneously, the management device 7 of the cooking engages the count of the cooking time that has been programmed by the user. This cooking time programmed by the user has been provided to the latter by the recipe book.

Once the cooking time programmed by the user has been fully counted, the screen 7A displays four zeros (for zero minutes and zero seconds) and simultaneously transmits the first signal 8 and the third signal 10 respectively inviting the user to cut off the source heating and to activate the decompression device. The first signal 8 is for example constituted by the image of a crossed flame, while the third signal 10 represents a cloud of steam symbolizing decompression. These images, displayed on the screen 7A, are preferably accompanied by a sound attracting the attention of the user.

The user then returns the pressure selection member 6 to the open position, which causes decompression of the cooking chamber. Then begins a second cooking phase, the implementation of which is recalled on the screen 7A by the display of the number "2" and a flame crossed by a cross. The screen 7A also displays the countdown of a predetermined duration which is that of this second cooking phase. An image 19 symbolizing a closed pressure cooker is also displayed on the screen 7A, to remind the user that he should not at this stage open the lid 3. The duration which is counted at this time by the management device 7 , count that is displayed by the screen 7A, was determined automatically by the processing means of the management device 7 according to the position occupied by the pressure selection member 6 during the first cooking phase, illustrated in FIGS. figures 7 and 8 .

Once the countdown of the duration of the second cooking phase is completed, the screen 7A displays four zeros, to signify the end of the countdown, and sends the second signal 9, in the form for example of an image. displayed on the screen 7A symbolizing a pressure cooker whose lid is open, to indicate to the user that the cooking is completely complete and that he can access the food.

Thanks to this precisely controlled sequential cooking process, with two different cooking phases implemented over a specific period of time, the food does not suffer from overcooking and is particularly tender.

This principle of sequential cooking also optimally preserves vitamins within foods.

In addition, the decompression member is advantageously designed so that the decompression is the slowest, and therefore as gentle as possible, without however that the total decompression time does not exceed the duration of the second phase of cooking (duration s' flowing between the emission of the first signal 8 and that of the second signal 9). Thus, when the second signal 9 is emitted, the user can directly open the lid 3, since the apparatus has been reduced substantially to atmospheric pressure during the second cooking phase " without pressure ".

• une première phase de cuisson au cours de laquelle les aliments sont disposés au sein d'une enceinte soumise à une source de chauffe et au sein de laquelle règne une pression maintenue sensiblement constante à une valeur prédéterminée sensiblement supérieure à la pression atmosphérique,
• une deuxième phase de cuisson au cours de laquelle la source de chauffe est coupée et la valeur de la pression régnant dans l'enceinte est progressivement réduite jusqu'à atteindre sensiblement la valeur de la pression atmosphérique,
• et une étape de détermination de la durée de la deuxième phase de cuisson, de façon que la deuxième phase de cuisson soit mise en oeuvre pendant une durée prédéterminée.

The invention furthermore relates as such to a process for cooking food by subjecting the latter to a heating source, said process being capable of being carried out by the apparatus described in the foregoing and comprising:

• a first firing phase during which the food is disposed within an enclosure subjected to a heating source and in which there is a pressure maintained substantially constant at a predetermined value substantially greater than atmospheric pressure,
• a second firing phase during which the heating source is cut off and the value of the pressure prevailing in the chamber is progressively reduced until it reaches substantially the value of the atmospheric pressure,
• and a step of determining the duration of the second baking phase, so that the second baking phase is implemented for a predetermined period.

Advantageously, the duration of the second baking phase is determined during said determination step above, depending on the nature of the food to be cooked. In this case, the method according to the invention thus comprises a step of determining the duration of the second cooking phase depending on the nature of the food to be cooked, so that the second cooking phase is implemented during a predetermined duration calculated according to the nature of the food to be cooked. Advantageously, the determination of the duration of the second baking stage is carried out taking into account the position of the pressure selection member, to which a predetermined reference value corresponds which indirectly informs about the nature of the food to be cooked. . The second cooking phase thus takes place for a predetermined duration, which is preferably sufficient so that the pressure within the chamber has returned substantially to the level of atmospheric pressure. The graphs of Figures 11 and 12 summarize the cooking principle according to the invention ( figure 12 ) in comparison with a cooking according to the prior art ( figure 11 ). This principle is applied in this case to a slice of roast pork 20 with a mass of 130 g placed in a pressure cooker 1 to be cooked. The slice of roast pork 20 is initially raw. In the prior art, as illustrated in figure 11 this slice of roast pork 20 is subjected to a phase of cooking under pressure, for example at a regulated pressure of 85 kPa, between a time T ₀ marking the start of cooking under pressure and a time T ₂ marking the end of pressure cooking. As illustrated on the figure 11 , the superficial layers 20A of the roast slice 20 are well cooked at a time T ₁ which is prior to the instant T ₂ .

On the other hand, at this moment T ₁ , the core 20B of the slice of roast pork 20 is not yet well cooked, the temperature of said core 20B having not reached the threshold of 75 ° C. from which the hemoglobin , and therefore the pink color of the meat, disappears. Cooking is continued until the final time T ₂ where the core 20B is this time properly cooked. On the other hand, the superficial layers 20A were overcured between the instants T ₁ and T ₂ . From time T ₂ , the cooking appliance is decompressed by the user abruptly and uncontrollably to access food as quickly as possible.

In contrast, in the cooking method according to the invention illustrated in FIG. figure 12 , the slice of roast pork 20 undergoes a first phase of cooking under pressure for a predetermined time between an initial moment T ' ₀ and an intermediate moment T' ₁ . At the time of the intermediate moment T ' ₁ , the surface layers 20A of the roast slice 20 are well cooked, while the core 20B of the slice 20 is not yet sufficiently cooked. From the moment T ' ₁ starts the second cooking phase during which the heating source is cut off and the decompression device activated, the decompression being done gradually during the whole duration of this second cooking phase which is extends to a final moment T ' ₂ . Thanks to the mild nature of this second cooking phase, which is carried out between instants T ' ₁ and T' ₂ , the core 20B of the roast slice 20 is cooked correctly at the instant T ' ₂ , just as layers superficial 20A of the same slice 20 which have not been overcooked because of the low energy nature of the second cooking phase. As illustrated in figure 12 , the decompression is carried out gradually during all or part of the second baking phase, between times T ' ₁ and T' ₂ , so that at time T ' ₂ the user can immediately access the slot roast that is perfectly and uniformly cooked.

This method of cooking thus makes it possible to improve the tenderness of the slice of roast 20 and to preserve its vitamin B6 content, as illustrated in FIGS. Figures 13 and 14 . So the graph of the figure 13 shows that the apparatus 1 and the cooking method according to the invention can preserve up to 25% of B6 vitamins compared to a conventional cooking method in a conventional pressure cooker. This preservation of B6 vitamins is particularly important insofar as B6 vitamins have a beneficial effect on the metabolism of amino acids, in the synthesis of antibodies, and in general for the immune system.

The figure 14 shows in turn a decrease in the hardness of the meat, and therefore an increase in the tenderness of the meat, which is an essential organoleptic criterion for a meat cooking. The apparatus 1 and the corresponding method according to the invention thus allow a gain of about 25% in terms of tenderness compared with conventional cooking in a conventional pressure cooker.

Claims (10)

- Apparatus (1) for cooking food by subjecting the latter to a heating source, said apparatus (1) being characterized in that it comprises a management device (7) for cooking designed to emit a part of a first signal (8) intended either to control the cutoff of the heating source or to invite the user to cut the heating source and secondly a second signal (9) which is subsequent to said first signal (8) and which indicates to the user the end of cooking. - Apparatus (1) according to claim 1 characterized in that it is designed to form a cooking chamber for cooking under pressure of said food and in that it comprises a decompression member of said cooking chamber, said device management (7) of cooking being designed to emit a third signal (10) for either controlling the activation of the decompression member or to invite the user to activate said decompression member. - Apparatus (1) according to claim 2 characterized in that the decompression member is connected to the management device (7) of the cooking so that the management device (7) of the cooking emits a return signal if the decompressor has not been activated by the user despite the invitation signaled to him by the third signal (10). - Apparatus (1) according to claim 2 or 3 characterized in that the management device (7) of cooking is designed to emit said first and third signals (8, 10) substantially simultaneously. - Apparatus (1) according to one of claims 2 to 4 characterized in that the management device (7) of cooking comprises a means for detecting the achievement of a predetermined pressure value within the enclosure , said cooking management device (7) being adapted to emit, when the reaching of said predetermined value is detected, a fourth signal which is prior to the first signal (8) and which is intended to control the decrease of the power of the heating source is to invite the user to reduce the power of the heating source. - Apparatus (1) according to claim 5 characterized in that it comprises a setting means (13) allowing the user to adjust at least the time flowing between the fourth signal and the first signal (8). - Apparatus (1) according to one of claims 2 to 6 characterized in that it comprises: a regulating means (5) for the value of the pressure prevailing in the cooking chamber to maintain said pressure at a set value, a pressure selection member (6) enabling the user to adjust said setpoint value,
said cooking management device (7) comprising a processing means connected to the pressure selection member (6) for automatically adjusting the time elapsing between the first and the second signal (8, 9) as a function of said set value. - Apparatus (1) according to one of claims 1 to 7 characterized in that the signals (8, 9, 10) that said management device (7) of cooking is designed to emit are of sound and / or visual nature . - A food cooking system comprising firstly a cooking appliance (1) according to claim 6 and secondly a recipe book indicating, for at least one food, a cooking time, said cooking time indicated on the recipe book corresponding to the time elapsing between the fourth signal and the first signal (8). -Process of cooking food by subjecting the latter to a heating source, said method comprising: a first cooking phase during which the foodstuffs are disposed within an enclosure subjected to a heating source and in which there is a pressure maintained substantially constant at a predetermined value substantially greater than the atmospheric pressure, a second firing phase during which the heating source is cut off and the value of the pressure prevailing in the chamber is progressively reduced until it reaches substantially the value of the atmospheric pressure, - And a step of determining the duration of the second baking phase, so that the second baking phase is implemented for a predetermined period.

Images